Entree: Chile – Northern Chile – Humitas (Steamed Northern Chilean fresh corn cakes mixed with onion, herbs, and cheese, wrapped in corn husks)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 6 ears fresh corn, kernels removed (about 6 cups / 900 g fresh corn kernels)
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, finely chopped (about 4 oz / 110 g)
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (2 g) baking powder
- 1/2 cup (10 g) fresh basil leaves, finely chopped
- 6 oz (170 g) queso fresco or mild farmer's cheese, crumbled
- 2 tbsp (30 ml) vegetable oil
- Corn husks for wrapping, soaked in warm water until pliable

Instructions

1. Prepare corn: Cut kernels from the ears and pulse in a food processor in batches until a coarse, slightly creamy paste forms (do not overblend; you want some texture). Measure approximately 6 cups (900 g) of processed corn.
2. Sauté onion: In a skillet, heat vegetable oil and 2 tbsp (30 g) butter over medium heat. Add chopped onion and sauté until soft and translucent, about 5–7 minutes. Stir in sugar and remove from heat to cool slightly.
3. Mix dough: In a large bowl, combine the ground corn, sautéed onion, remaining 2 tbsp (30 g) butter, baking powder, salt, and chopped basil. Mix until a cohesive batter forms. Fold in crumbled queso fresco.
4. Assemble humitas: Lay a soaked corn husk flat, spoon about 1/2 to 3/4 cup (120–180 g) of the corn mixture onto the center, fold sides over to enclose, then fold the bottom and top to secure. Repeat with remaining husks and filling.
5. Steam: Arrange humitas seam-side down in a steamer basket, packing snugly. Steam over simmering water for 30–45 minutes until the filling is set and firm to the touch.
6. Serve: Let rest a few minutes, then serve warm inside the husk. Optionally spread a little butter on top before serving.
7. Leftovers: Refrigerate cooled humitas up to 3 days; reheat by steaming 10–15 minutes.